Good Eating Monday: Double Chocolate Muffins!

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Today's Good Eating recipe is another favorite from my little Country Crock cookbook: Double Chocolate Muffins!
Dark & rich with cocoa & chocolate chips--what could be better!
This recipe can be easily adjusted, if you want to use a sugar substitute or replace the oil with a banana or applesauce or use a combo of flour & rolled oats in your flour measurement.
This recipe is for a muffin pan with 2 1/2 inch cups to make 12 muffins: if you use muffin pan with small cups you end up with 18 or so.
(Photo is a general one from Pinterest for illustrative purposes.)


Double Chocolate Muffins

Ingredients:
2 cups all-purpose, unbleached flour
1 cup Hershey's cocoa
1 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup Milk (not less then 2%)
1/2 cup melted butter or margarine
1 teaspoon vanilla
1 1/2 cups semi-sweet chocolate mini-chips
Options: 1/2 teaspoon cinnamon or use 1/2 cup sugar & 1/2 cup coffee for mocha flavor or add nuts if desired or replace choc chips with peanut butter chips if you like.

Directions
In a large bowl whisk egg, milk, melted butter, vanilla & sugar. In a sifter combine flour, cocoa, salt & baking powder. Sift into wet ingredients gradually, stirring as you go until just mixed. Fold in chocolate chips. Spoon batter evenly into the 12 cups of an oil-sprayed muffin tin, filling each about 1/3 full. Bake in a pre-heated oven 20 minutes or until a toothpick inserted in middle comes out clean. Remove from oven. Run a knife around each muffin (unless you used paper cupcake cup) and flip each muffin up on it's side and allow the muffins to cool in pan. (This prevents the bottoms from getting soggy.)  If you used paper cups, still tip on side with a knife and move to a cooling rack when touchable.
When fully cooled, serve fresh or store in a ziplock bag in refrigerator and warm in microwave as needed.
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Eat up, me hearties, yo-ho!

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